Casa Castillo Las Gravas 2011
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This is a red wine imageCasa Castillo Las Gravas 2011

 
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Wine Advocate 92
"It's interesting to see the 2011 and 2012 vintages of Las Gravas together as this 2011 starts with reductive aromas (energetic decanting is not out of the place) and also closed, with lactic notes and ripe fruit. With a very dark, concentrated and ripe full-bodied palate, it is serious and large offering lots of everything but in balanced proportion. It's a good interpretation of the vintage that manages not to come across as ... read more
This is a red wine
Item ID: #18664
Size: 750mL (wine)
Closure: Cork

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Wine Advocate 92
"It's interesting to see the 2011 and 2012 vintages of Las Gravas together as this 2011 starts with reductive aromas (energetic decanting is not out of the place) and also closed, with lactic notes and ripe fruit. With a very dark, concentrated and ripe full-bodied palate, it is serious and large offering lots of everything but in balanced proportion. It's a good interpretation of the vintage that manages not to come across as heavy, long or compact with stuffing. It has the harmony to evolve gracefully."~LG

Bodegas Julia Roch e Hijos Casa Castillo

View all from Bodegas Julia Roch e Hijos Casa Castillo
Bodegas Julia Roch e Hijos Casa CastilloWell-trodden paths like Highway 29 in Napa, RN74 in Burgundy or the Mosel River in Germany are obvious vinous routes that have been signposted and gentrified over decades but not Jumilla. Parched, bleak and seemingly barren under the heat of midsummer there are only the faintest hints of civilization, usually in the form of an isolated sign, a decaying old farm house or the random fellow traveler rushing to get out of the sun. Jumilla is about roughing it, about getting to know farmers and their families and if you're lucky being invited into their homes to share a meal. It's a place worth getting lost in. If you've played your cards right, the person inviting you to Jumilla is José Maria Vicente. José Maria is a third generation owner and operator of Casa Castillo a farm that began as a rosemary plantation but one that has evolved into the preeminent estate in the DO of Jumilla. While the smell of rosemary still lingers in the air, the pale, rocky soils surrounding his house and cellar are now planted with vines and almond orchards. When José Maria's grandfather purchased Casa Castillo in 1941 there was already a winery, cellar and some scattered vineyards on the property dating to the 1870s, established by French refugees fleeing the plight of phylloxera in their native land. In 1985 José and his father began to replant the vineyards and expand them with the goal of making wine on the property. In 1991 they bottled their first commercial vintage.

In selecting the grapes to grow on their land, they chose the indigenous Monastrell to be the primary variety. Native to the region, it was perfectly adapted to the hot, dry climate. Originally Cabernet Sauvignon and Garnacha were selected for the more gravelly soils while Syrah is grown on more sheltered sites rich in chalk. The largest vineyard, Valle, is a hot, rocky terroir planted exclusively with head-pruned Monastrell. Val Tosca is a sloped vineyard, its white chalky soils gleaming in the sun and planted with ungrafted Syrah that José received from Jean-Louis Chave. On the slope facing Val Tosca is Las Gravas, named for its deep, gravelly soils. Soil is loosely applied here since it resembles nothing more than a pile of rocks. Las Gravas is planted with Monastrell and Garnacha – as José Maria has grafted his Cabernet over to Garnacha preferring the native variety over the foreign interloper. Finally there is La Solana, an ungrafted Monastrell vineyard on sandy decomposed limestone that was planted in 1942. La Solana is the source of the scarce Pie Franco which dwindles in quantity each year because while the soil is resistant to phylloxera, it is not immune. Due to the climate José Maria is able to farm his vineyards without needing chemical treatments.

Everything is harvested by hand and brought promptly to the cellar for sorting and fermentation. Fermentations are in stainless steel tanks or concrete vats. Pigeage is done by foot and whole clusters are increasingly used – up to 50% in the Pie Franco. Aging follows in concrete, foudre and 500L French oak demi-muids.

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Reviews (4)

Peter

EMPIRE STAFF REVIEW

Organic Wine With Tons of Character!

"From a great producer out of the up and coming Jumilla region of Spain, the nose on this wine is extremely complex with dark fruit, black pepper and green herbs. Black berries and raspberries take over the palate with an evident earthiness and good acidity. With a solid structure you can drink this now or put it away for a few years. Lamb chops or any thick cut of meat will pair perfectly with this one."

Dan

EMPIRE STAFF REVIEW

Attention All Cab Drinkers!

"Here's a great bottle for Cabernet Sauvignon faithfuls who are looking to broaden their horizons. Copious amounts of sappy, liqueur like blueberry and blackberry fruit. Gritty and chalky with hints of peppery spices. A firm and rich wine; staunch acidity. Mostly Monastrell (70%), then Syrah (20%), and Garnacha (10%.). Sip this one with a nice cut of marbled beef? Don't mind if I do."

Thomas

GREAT

Alyce

Great full bodied wine !!!!

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